For all of you gardeners out there, you know that one of the benefits of planting okra in the vegetable garden is the large amount produced during the growing months. And if you don’t have a garden, farmers markets and vegetable stands are brimming with the good stuff. Literally, there is okra everwhere. No complaints though because I’m crazy about it. Fried, pickled, roasted, in soups, and gumbos you can’t really mess the stuff up in my opinion. But if you’ve grown tired of the traditional method of frying, then roasting okra is most certainly for you. Roasting in the oven with a little olive oil, coarse salt, and ground pepper is the sure-fire method to get that okra flavor without the hassle of frying and all those extra calories. With a lightly browned and crispy crunch this roasted okra will send that frying pan back in the cabinet!
RECIPE:
2 pounds fresh okra
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
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METHOD:
1. Preheat oven to 425°. Wash okra and pat dry. Trim away the stem ends and slice lengthwise down the middle; place in a large bowl. Add oil, salt, and pepper; toss to combine.
2. Transfer okra to a large baking pan and place in the preheated oven.
3. Cook for 20-25 minutes or until slightly brown and crispy; stirring once. Remove from oven and sprinkle with additional salt and freshly ground pepper. Serve hot.
